Shakshuka Pie Recipe

Name: Shakshuka Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 1 box of Tenderflake® Deep Dish Pie Shells; 2 Tbsp (30ml) basil pesto; 1 12oz jar of roasted red peppers, drained; 200g thinly sliced provolone cheese; 150 grams of thinly sliced Genoa salami; 150 grams of thinly sliced Mortadella ham; 2 cups (500ml) baby spinach; 3/4 cup (177ml) pitted Kalamata olives, chopped; 1 egg, beaten with 1 tsp (5ml) milk or water; 1 Tbsp. (15ml) sesame seeds

Ingredients

1 box of Tenderflake® Deep Dish Pie Shells
2 Tbsp (30ml) basil pesto
1 12oz jar of roasted red peppers, drained
200g thinly sliced provolone cheese
150 grams of thinly sliced Genoa salami
150 grams of thinly sliced Mortadella ham
2 cups (500ml) baby spinach
3/4 cup (177ml) pitted Kalamata olives, chopped
1 egg, beaten with 1 tsp (5ml) milk or water
1 Tbsp. (15ml) sesame seeds

PREP TIME 30m	COOK TIME 40m	TOTAL TIME 1h10m
YIELD 6 servings

Instructions

Preheat oven to 400°F.
Remove pie shells from foil plate and place one inside the other into a 7- inch round skillet. Press edges together and use a fork to seal. Bake for 7 minutes or until crust is a light golden colour.
In a large pan over medium high heat add olive oil, onion, garlic and pepper slices – sautéing until fragrant and vegetables are tender (approximately 5-10 minutes). Stir in cumin, paprika, coriander, tomatoes, chickpeas and crushed tomatoes and cook for another 10 minutes. Season with salt and pepper to taste.
Spoon mixture into cooked pie shell. Make 3 wells with a spoon and crack an egg into each well. Sprinkle with feta and return to oven for 15 minutes or until eggs are just done.
Garnish with chopped parsley and cilantro. Serve with yogurt if using.

Breakfast & Brunch